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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I found this in the newspaper, which said it was from The Bon Appetit Cookbook . This recipe usually makes 2 loaves. Ingredients:
3 1/2 cups flour |
2 teaspoons baking soda |
1/2 teaspoon salt |
3 cups sugar |
1 cup vegetable shortening, at room temperature |
1 tablespoon vanilla extract |
4 large eggs |
1/2 cup buttermilk |
3 cups mashed very ripe bananas (about 6) |
1 cup chopped walnuts |
Directions:
1. Preheat oven to 350°F; butter and flour two 9x5x3-inch metal loaf pans.
2. Sift flour, baking soda, and salt twice into medium bowl; set aside. Using electric mixer, beat sugar, shortening, and vanilla in large bowl until well blended.
3. Add eggs 1 at a time, beating well after each addition. Mix in flour mixture alternately with buttermilk, in 2 additions each.
4. Stir in mashed bananas and nuts. Divide batter between prepared pans.
5. Bake bread until tester inserted into center comes out clean, about 1 hour. Cool loaves completely in pans on rack.
6. Wrap loaves tightly in aluminum foil. Store at room temperature at least 2 day and up to 3 days.
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